Fresh pig heart. First, cut a knife along the artery of the pig heart. You will see a lot of blood clots in it, which is the part we need to clean up.

First, wash the surface of pig heart with clear water.

Then, cut the pig heart with a knife (split in two). After cutting, you will see that there are many blood vessels and blood clots in the pig heart.

Rinse with clean water and cut off some blood vessels with a knife. Cut off the blood vessel, you will see a lot of blood clots inside, and then wash it with clear water. Note: when cleaning, squeeze out your fingers at the same time, and try to suppress all the blood ~

The washed pig heart can be sliced.

After cutting, continue cleaning.

After repeated cleaning several times, pour out the clear water.

Add salt and corn starch. Rub evenly with your hands. This step can remove the fishy smell of pig heart and some internal dirty things.

After wiping, wash with clear water. Wash it repeatedly until the water becomes clear. You can eat!

This is our washed pig heart!

Tips:

1. How to choose fresh pig hearts?

A, fresh pig heart muscle is red or reddish, and fat is milky white or reddish. The color of the spoiled pig heart is dark and not straight.

B, the fresh pig heart has no peculiar smell, and the deteriorated pig heart is very fishy.

C, the fresh pig heart feels firm and elastic, and the deteriorated pig heart is soft and inelastic.